Cooking Steps

1. 

   Step1:Water and oil skin materials are read

2. 

   Step2:Knead into smooth dough. Cover the film with hands. If there is no kneading machine, knead hard. Knead hard for at least 30 minutes. It is very convenient to knead the kneading machine. When kneading for 10 minutes, the upper and lower tubes of the oven will be 150 degrees open for 10 minutes. Preheat the oven

3. 

   Step3:Spray white wine on duck egg yolk. Put it in the preheated oven. Bake for ten minutes at 17 degrees in the upper and lower tubes

4. 

   Step4:Pastry material. Pour together and knead into doug

5. 

   Step5:Divide the bean paste into 16 equal parts. The total grams of water and oil dough * 16 = the grams of each dough. The pastry is also divided into 16 equal parts

6. 

   Step6:Water and oil skin wrapped in a crispy dough, round and roun

7. 

   Step7:Roll the mouth up into a tongue. Wake up for 15 minutes with the mouth closed dow

8. 

   Step8:Duck egg yolk wrapped with bean paste and rolled into a bal

9. 

   Step9:Roll it into a tongue with the mouth facing down and roll it up from top to botto

10. 

    Step10:Close. Fold in hal

11. 

    Step11:Rolling into a circl

12. 

    Step12:Put in the meat floss. Then put the salted egg yolk ball in the bean past

13. 

    Step13:Close up like a bu

14. 

    Step14:Put on the baking tray. Touch the yolk on the top. Sprinkle with black sesam

15. 

    Step15:Put in the oven 170 ° middle layer for 25 minute

16. 

    Step16:Bake and coo

17. 

    Step17:Pack and ea